Meanderings In The Midwest

January and New Years Resolutions always make me think about how I could be a little bit healthier, or eat fewer desserts (yeah right!) Of course we always receive a ton of chocolate and sweets over the holidays, so Jason and I both justify eating them to “get them out of the house!” Now, I know it is March but since all the chocolate is gone, I had to find a way to satisfy my cravings.  So, when I found this marbled banana bread recipe on the Food Network under “Healthy Dessert Recipes” I figured it was worth a shot. The recipe looks more complicated than it really is, so don’t be afraid of it, it really isn’t that hard to put together.

Chocolate Marbled Banana Bread
Ingredients
3/4 c all-purpose flour, plus extra for dusting the pan
2 oz bittersweet chocolate, chopped
2 medium very ripe bananas
2/3 c sugar
1/4 c canola oil
2 large eggs
3/4 c while wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c buttermilk
1 tsp vanilla extract

1. Preheat the oven to 350°F. Spray a 9 by 5 inch metal loaf pan with nonstick cooking spray and dust well with all purpose flour to cover the pan completely. Tap out any extra flour. (The flour really helps the bread slide out of the pan easily when it’s done baking!)
2. Melt the chocolate in a microwave-safe bowl on high in 30 second intervals until melted and smooth. (About 1 minute to 1 minute 30 seconds) Set aside.
3. Mash the bananas until mostly smooth, then mix in sugar. Using a rubber spatula or wooden spoon, add in oil and eggs, stir until combined. Mix in both flours, baking soda, baking powder and salt. Then stir in vanilla and buttermilk.
4. Stir 1 cup of the batter into the melted chocolate.

Banana Batter and Chocolate Banana Batter

5. Fill the loaf pan with half of the banana batter, then half of the chocolate batter. Repeat the layers with the other half, then using a knife or spoon, gently swirl the layers together.

“Marbling” the Banana Bread

6. Bake about 45 minutes until golden brown on top and toothpick inserted into the center comes out clean.
7. Cool for 15 minutes in the pan, then transfer  to a wire rack to cool.

Finished! Chocolate Marbled Banana Bread

I needed about 10 extra minutes until the banana bread was done (I love using the toothpick test to help tell me how done the bread is!) and lucky for me the top did not get too brown. If the top of your bread starts to get too brown and the bread is not done baking yet, you can always tent the banana bread with some tin foil. This will help keep the top from burning but the bread will still bake.  The bread was not that dry at all, and the chocolate was not overpowering either! There was a nice balance between the banana flavor and the chocolate flavor.  Let’s just say the banana bread did not last very long in our house. Do you have any other healthy dessert recipes that you bake often? We’d love to hear them!